Baked Cheesecake
I looooooove cheesecake. A divine, creamy baked cheesecake even better! This perfect Baked Cheesecake recipe is easy, delicious and oh so Italiano!
Prep Time 30 minutes mins
Cook Time 1 hour hr
Refrigerate 1 hour hr
Total Time 2 hours hrs 30 minutes mins
For the base:
- 1 250g packet of Malt biscuits
- 120 g butter melted
- 3 tbsp caster sugar
For the filling:
- 3 eggs separated
- ¾ cup caster sugar
- 2 tsp vanilla sugar
- 100 g very soft butter
- 175 ml thickened cream
- 700 g Quark or Ricotta
- 1½ tbsp cornflour
- 3 egg whites
- pinch of salt
- 1 tbsp Lemon juice
For the filling:
Beat the egg yolks with the sugar and vanilla sugar until pale and foamy. Add the softened butter and beat well, then add the cream, lemon juice and beat again. Add the quark and stir until the mixture is smooth and well combined.
Whisk the egg whites with the salt until very stiff, then very fold in the quark mixture adding the sifted cornflour a little at a time. Pour the filling into the crust.
Often I had some strained, tinned boysenberries or cherries at this point, if you wish to do this then pour in ? of the filling and spoon in a few spoonfuls of fruit then add the rest of the filling.
Bake for 1–1¼ hours at 150°C or until the filling is set. If the top browns too quickly then cover with foil to finish. Once cooked allow to cool and serve!